There’s something magical about coming home to a slow cooker bubbling away with rich, savory goodness. This Crockpot Taco Soup is the kind of meal that fills your kitchen with an irresistible aroma and makes you count down the minutes until dinner.
It’s hearty, comforting, and ridiculously easy—the kind of one-pot wonder that takes minimal effort but delivers maximum flavor.
With lean ground beef, two kinds of beans, sweet corn, tangy tomatoes, and a kick of green chiles, this soup is basically tacos in a bowl. But the real secret? Letting it slow simmer for hours, allowing the flavors to meld into something deeper, richer, and cozier than a traditional taco night.
Bonus: It’s packed with protein and fiber, making it a deliciously filling meal that doesn’t weigh you down. If you’re wondering what to serve with it, I’ve got you covered. Try this Cottage Cheese Flatbread—soft, chewy, and perfect for dipping—or go for a fresh, protein-packed Steak Cobb Salad with Creamy Avocado Dressing to balance out the hearty flavors.
This soup isn’t just a cold-weather classic. It’s perfect for meal prep, game nights, and lazy Sundays when you want big flavor without standing over the stove. And with taco seasoning doing most of the work, it’s practically foolproof.
Why You Will Love This Dish?
- Set It and Forget It – Toss everything in the crockpot, and hours later, you have a meal that tastes like you spent all day cooking.
- Taco Night Without the Mess – All the bold flavors of tacos in a comforting, scoopable, spoon-worthy form.
- Customizable & Crowd-Pleasing – Top it with shredded cheese, sour cream, avocado, or crushed tortilla chips—everyone can make it their own!
- Meal Prep Hero – Leftovers taste even better the next day, making it the ultimate batch-cooking recipe for busy weeks.
- Comfort Food with a Kick – The green chiles bring just the right amount of heat to warm you up from the inside out.
Crockpot Taco Soup Recipe
Equipment
- Crockpot (Slow Cooker)
- Large Skillet (for browning the beef)
- Wooden spoon (for stirring)
- Ladle (for serving)
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 1 16 ounce can chili beans, with liquid
- 1 15 ounce can kidney beans with liquid
- 1 15 ounce can whole kernel corn, with liquid
- 1 8 ounce can tomato sauce
- 2 cups water
- 2 14.5 ounce cans peeled and diced tomatoes
- 1 4 ounce can diced green chile peppers
- 1 1.25 ounce package taco seasoning mix
Instructions
- In a large skillet, brown the ground beef over medium heat, then drain excess grease.
- Transfer the cooked beef to the crockpot.
- Add chopped onions, chili beans, kidney beans, corn, tomato sauce, diced tomatoes, green chiles, and taco seasoning.
- Pour in 2 cups of water and stir everything together.
- Cover and cook on low for 6 hours or high for 3 hours until flavors meld beautifully.
- Stir before serving and adjust seasoning if needed.
- Serve hot with toppings like cheese, sour cream, avocado, or tortilla chips.
- Enjoy with Cottage Cheese Flatbread or a Steak Cobb Salad for a perfect meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 362kcal |
| Carbohydrates | 38g |
| Protein | 18g |
| Fat | 16g |
| Sugars | 9g |
| Sodium | 1356mg |
Crockpot Taco Soup, But Better: Smart & Tasty Variations!
- Charred Tomato Base – Before adding the diced tomatoes, roast them in a dry pan until they get slightly blistered. This adds a deep, smoky flavor that makes the soup taste restaurant-worthy.
- Spicy Chorizo Upgrade – Swap half of the ground beef with Mexican chorizo for an intense, smoky heat and a rich depth of flavor. It blends beautifully with the taco spices!
- Chipotle Kick – Add a spoonful of adobo sauce from canned chipotle peppers for a bold, slightly sweet smokiness that lingers on the palate.
- Creamy Tex-Mex Twist – Stir in a handful of shredded pepper jack cheese or a splash of heavy cream in the last 30 minutes of cooking for a smooth, velvety texture.
- Fire-Roasted Corn & Poblanos – Instead of regular corn, use fire-roasted corn and add some chopped, roasted poblano peppers for a touch of mild heat and a smoky depth.
- Crunchy Cornbread Croutons – Instead of tortilla chips, cube up day-old cornbread, toast it in butter and use it as croutons for a sweet-savory contrast.
- Slow Cooker Birria Vibes – Add a dash of cinnamon and cloves for a subtle, warm spice note that mimics the rich flavors of traditional Mexican birria.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
